Creamy Linguine with Spinach and Sun-dried Tomatoes

 

Cha

Charlie is leaving early in the morning to meet with and go on a float trip in the Ozarks.  Three friends are ridding with him and will stay the night so I decided to feed them with shrimp and pasta. I used more pasta, shrimp and cream sauce than the recipe this time.

Creamy Shrimp Linguine with Spinach and Sun-dried Tomatoes

Written by Chef Bao

If you’re a fan of shrimp alfredo, you’ll love this recipe. Aromatic rosemary and piquant sun dried tomatoes add a flavorful twist to this classic dish. All it takes is just 25 minutes to prepare this mouth-watering pasta meal that rivals any made in a high-end restaurant. SERVING: 2 PeopleTIME: 30 min

INGREDIENTS:

• 1 medium Onion
• 2 cloves Garlic
• 1 pinch Sea Salt [For Linguine Boiling]
• 1 bundle Linguine
• 1 tbsp Olive Oil
• 6 large Jumbo Shrimp, deveined
• 1 pinch Sea Salt [For the Shrimp]
• 1 tbsp Butter
• 1 sprig Fresh Rosemary
• 2 tbsp Sundried Tomatoes, chopped
• 3½ oz Baby Spinach
• ⅔ cup Heavy Cream
• 1 pinch Sea Salt
• 1 pinch Ground Black Pepper
• 2½ oz Parmesan Cheese   

Directions

Step 1 Finely chop onion and mince garlic

Step2  Bring a large pot of water to a boil, add a pinch of salt and cook linguine for 11-12 minutes, until al dente.

Step 3 Heat a pan on medium-high heat and add olive oil. Place shrimp in the pan and sear until the bottom turns pink.  Season shrimp with salt, flip to the other side, and continue searing until the shrimp is cooked through. Remove and set aside.

Step 4 In the same pan, melt butter over medium-high heat, and sauté onions and garlic until translucent. Add in rosemary and sun-dried tomatoes, place shrimp back in the pan, then add spinach and cream, heating the ingredients until the cream comes to a boil.  Season with a little salt and pepper, grate in some Parmesan cheese, and stir.

Step 5 Drain linguine in a strainer and toss into the pan to combine it with the sauce and other ingredients. Serve on a plate and top with grated Parmesan.

Buffalo wings, Farmhouse slaw, corn and rice.

 

Farmhouse Apple Coleslaw 

Ingredients

• 4 cups shredded cabbage
• 1 large apple, chopped
• 3/4 cup raisins
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 1/4 cup mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoon sugar
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Directions

• In a serving bowl, combine the cabbage, apple, raisins, celery and onion. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 30 minutes.

Corn in the oven with husks

DirectionsArrange a rack in the middle of the oven; preheat to 400°F. Leave the corn on the cob with its husks and silks attached. Arrange the corn on the oven rack lengthwise and spaced 1 inch apart.Roast for 30 minutes. Remove the center cob and pull back the husks just enough to test for doneness; the corn should have swollen shiny kernels with a few browned ones too.Remove the corn from the oven. Let cool for 15 minutes. Wrap a kitchen towel around the base of a corn cob to hold it without getting burned as the husks retain some heat. Pull back the husks and silks at the same time; they will come off easily.

Chicken wings cooked in air frier according to instructions and sauced with

• 1 small clove garlic, minced
• 3 oz butter, melted
• 1/4 C hot sauce
• 1/2 tsp salt

Baby Back Ribs in the Smoker

July 14 baby back ribs recipe

For these ribs, I used baby back ribs, removed the silver skin, rubbed it with a light coat of Mustard  sauce  to give the rub a base to stick to, sprinkled on the rub and patted it in. I let it set for about an hour while I prepared the smoker. Placed in the smoker meat side up; spritzed with apple cider about 3 times in two hours.   After two hours  in the smoker @ 275, more or less on average, I gave it a double wrap in heavy foil, returned it to the smoker meat side down for another hour and a half then brought it inside, brushed it with Cherry BBQ sauce and put it  under the broiler for about 5 minutes to set the sauce

MUSTARD SAUCE, makes 1 1/2C

3/4 C. yellow mustard

1/4 C.  whole grain mustard

1/4 C. apple cider vinegar

3 T. honey

1 T fresh ground black pepper

1/4 tap. cayenne pepper

Thoroughly combine. Refrigerate in airtight

container until ready to use, up to two weeks.

Cool Smoke Rub                 Smoked Chili Powder

1/2 C. Turbinado sugar                 1 C. Smoked paprika

1/4 C.+ 2 t. kosher salt                 5 t. + 1 tsp dried Greek oregano

1/4 C. smoked Chili Powder……. Recipe here> 3 T+1 tsp ground cumin

2T.+2 tsp ground cumin                 3T+ 1 tsp granulated garlic

1 tsp. cayenne pepper                 2 T. granulated onion

1 T+ 1 tsp cracked black pepper         3T+ 1tsp. cayenne pepper & Mix 

1 T. + tsp granulated garlic

1 T.+ 1tsp granulated onion

Mix store airtight cool dark place

Cherry BBQ Sauce

3 C. ketchup

1 c. packed lt. brown sugar

3/4 C. distilled white vinegar

2 T. molasses

1T. Worcestershire sauce

1 tsp. chipotle chile powder

1 T. chili powder

1 T. sweet paprika

1 tsp. granulated onion

1 tsp granulated garlic

1 1/2 tsp kosher salt

1/2 tsp black pepper

1/2 C. cherry preserves

1/2 C. sun dried cherries

 

July 4th

 I wasn't planning anything for today until about 1:30 when I decided I should do something. I did some spare ribs and gpicked up some salmon. I already had made the potto salad and the rub so most of the work was done already.  The salmon was just added to the smoker for an hour then seasoned with teriyaki sauce.

Smoked Loin Back Ribs with Cherry BBQ Sauce 1 C. Cool Smoke Rub (p. 49) 2 racks loin back ribs, trimmed with membrane removed 1/2 C. apple juice in spray bottle  (I used spare ribs this time) 3 C. Cherry BBQ Sauce (p. 63) Prepare Cherry BBQ sauce An hour before cooking, clean & season ribs with 1/4 C. per side with Cool Smoke rub. Use shaker to evenly coat each side. Heat smoker to 275º & place meat side up in smoker.  Cook 1 hour, spray with apple juice. cook another hour. spray again.  Repeat every 30 minutes until final 2 hour mark. Prepare Cherry BBQ sauce.  When ribs have mahogany brown  color, wrap both slabs with foil. Move to grill meat side down.  Cook on cool side of 2 side heating 1 1/2-2 hours, until tender. Open pack and check for tenderness with toothpick.  Remove, brush1/2C cherry sauce per side, return to cool side grill 5- 10 min. to set sauce. Watch closely to avoid  burning. Serve with any additional sauce. Cool Smoke Rub Smoked Chili Powder 1/2 C. Turbinado sugar 1 C. Smoked paprika 1/4 C.+ 2 t. kosher salt 5 t. + 1 tsp dried Greek oregano 1/4 C. smoked Chili Powder (P50 ) 3 T+1 tsp ground cumin 2T.+2 tsp ground cumin 3T+ 1 tsp granulated garlic 1 tsp. cayenne pepper 2 T. granulated onion 1 T+ 1 tsp cracked black pepper 3T+ 1tsp. cayenne pepper Mix as above 1 T. + tsp granulated garlic 1 T.+ 1tsp granulated onion Mix store airtight cook dark place Cherry BBQ Sauce 3 C. ketchup 1 c. packed lt. brown sugar 3/4 C. distilled white vinegar 2 T. molasses 1T. Worcestershire sauce 1 tsp. chipotle chile powder 1 T. chili powder 1 T. sweet paprika 1 tsp. granulated onion 1 tsp granulated garlic 1 1/2 tsp kosher salt 1/2 tsp black pepper 1/2 C. cherry preserves 1/2 C. sun dried cherries In 4 qt saucepan, combine all ingr. with 1/2 C. water over med. heat.  Simmer, stirring continuously 20 min until thickens slightly.  Set aside to cook  slightly

Serve grilled jalapeño, corn and potato salad warm or cold

IDAHO POTATO COMMISSION TNS  Every Fourth of July gathering needs a potato salad. This bacon-flecked one comes from the authority: Idaho’s Potato Commission and blogger Courtney Rowland.               BY JESSICA YADEGARANTHE MERCURY NEWS

The secret to this epic potato salad is in the drizzle. You drizzle reserved bacon grease on the vegetables – corn, jalapenos and red onions – before grilling them, then mix everything  together with a creamy, cilantro-based dressing. You’ll never go back to store-bought again.

Ingredients

1/2 Lb Bacon

2 lb Idaho red potatoes, cut bite size

2 jalapeño, seeded & chopped

Kernels cut from 2 ears of corn

1/2 red onion, chopped

salt and pepper

Dressing:

3/4 C. sour cream

1/4 C. mayonnaise

1/4 C. cilantro + more for garnish

1 japapeño, sedes abad righty chopped

Juice of 1 lime

1 tsp. honey

2 tsps. minced garlic

Heat the grill over medium-high heat (400 to 425 degrees).

In a skillet on the stove, cook the bacon until crispy. Transfer to a paper towel-lined plate. Reserve the grease.

Place two long pieces of foil in a T shape on your work surface. Spread half the potatoes in a single layer in the center of the T. Top with half the jalapeño, corn and red onion. Repeat with a second set of foil and the rest of the vegetables. Drizzle the vegetables with the reserved bacon grease and sprinkle evenly with salt and pepper.

Pineapple marinated chicken with pineapple salsa

Side dish is pickled Asian radish.

Pineapple Marinated Chicken

Tender bites of chicken breast have a lightly caramelized exterior, with a teriyaki-like flavor – sweet and savory. Served with a fresh pineapple salsa with onions and cilantro. 

INGREDIENTS

• 3 Packed tbsp. Dark Brown Sugar 
• 2 tbsp. Rice Vinegar
• 1 tbsp. Soy Sauce
• 1 tbsp. Fish Sauce
• 2 tbsp. Olive Oil, plus more for cooking
• 1 tsp. Kosher Salt (Diamond Crystal)
• 1 tsp. Garlic Powder
• 1/4 to 1/2 tsp. Ground Cayenne
• 1/2 tsp. Black Pepper
• 1 cup Diced Fresh Pineapple (1/2-inch chunks)
• 1/4 cup Finely Diced Red Onion
• 2 tbsp. Finely Chopped Fresh Cilantro
• 2 tbsp. Finely Grated Fresh Pineapple, including accumulated juices
• 1.5 lbs. Boneless, Skinless Chicken Breasts, cut into 1 1/2-inch chunks
• Cooked white rice, for serving

INSTRUCTIONS1  In a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper.

2  Transfer 1 tablespoon of the marinade mixture to a medium bowl to make the salsa. To this 2 tablespoon of the marinade, add the diced pineapple, red onion and cilantro. Toss until well mixed and set aside.

3  To the rest of the marinade in the large bowl, add the grated pineapple and its juices, stir to combine. Then, add the chicken pieces, toss to coat. Set aside to marinate at room temperature for 15 minutes (and no longer).

4  When the chicken has about 2 minutes to go on the marinating time, heat a large nonstick skillet over medium-high and add enough olive oil to lightly coat the bottom of the pan.

5  Add the chicken pieces, leaving any marinade behind, in a single layer and let cook until the bottoms are browned, 4 to 5 minutes. Continue cooking, stirring occasionally, scraping up any brown bits on the bottom of the pan.

6  Cook until browned on all sides and no longer pink on the inside, 3 to 4 minutes more.   

 7  Serve the chicken over rice and top with the pineapple salsa.